Pasta and Shellfish Scream Summer Is Here

Linguine with Squid and Clams (CAWCOM) (4) Maybe it’s the fact that when I summered in Wellfleet on Cape Cod or spent my teenage years on Long Island we ate tons of shellfish and I came to associate linguine and shellfish with summer.  I have a zillion versions of this classic linguine in white clam sauce.  It’s a dish that appeared on every Italian-American restaurant menu of my youth, too often made with canned chopped clams.  Well, say good-bye to those cans, here’s the real thing, and you too will soon be making your own many versions.

Linguine with Squid and Clams
Prep time
Cook time
Total time
It's best to use the smallest Littleneck clams you can find for this recipe. If you must clean your squid yourself the prep time will be longer.
Recipe type: Pasta with Seafood
Cuisine: Italian
Serves: 4
  • ½ pound linguine
  • ⅓ cup extra-virgin olive oil
  • 6 squid (about ¾ pound), cleaned, tentacles cut off below the eyes and body sliced into rings
  • 3 to 4 large garlic cloves, finely chopped
  • 1 dried red chile, crumbled
  • Salt and freshly ground black pepper to taste
  • 18 littleneck clams, washed well
  • 3 tablespoons finely chopped fresh parsley
  1. In a large sauté pan or flameproof casserole, heat the olive oil over medium-high heat, then cook, stirring, the squid, garlic, chile, salt and pepper for 2 minutes. Add the clams, cover, and cook until they all open, about 10 minutes. Discard any clams that remain tightly shut.
  2. Meanwhile, bring a large pot of water to a rapid boil, salt abundantly, then cook the pasta until al dente. Drain without rinsing.
  3. Transfer the pasta to a serving platter. Remove the opened clams and arrange over the pasta. Stir the parsley into the clam and squid sauce. Spoon the clam and squid sauce over the pasta, using as much or as little of the sauce as you like. Serve without cheese.


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